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Tomato Meat Loaf

 Tomato Meat Loaf
"My husband is on a low-fat diet, so I try to make dishes that are lower in fat, sugar and salt but still have flavor," offers Linda Begley of Stoutsville, Missouri. Her easy-to-fix meat loaf, topped with slices of tomato, is tender, tasty and cuts nicely.
8 ServingsPrep: 10 min. Bake: 1-1/2 hours


  • 1 egg, lightly beaten
  • 1/2 cup fat-free milk
  • 1/4 cup ketchup
  • 1 cup quick-cooking oats
  • 1 slice white bread, crumbled
  • 4 saltines, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
  • 1 medium tomato, sliced


  • In a large bowl, combine the first eight ingredients. Crumble beef
  • over mixture and mix well. Shape into a loaf in a greased 13-in. x
  • 9-in. baking dish. Bake, uncovered, at 350° for 1 hour.
  • Arrange tomato slices over loaf. Bake 30 minutes longer or until meat
  • is no longer pink and a meat thermometer reads 160°. Using two
  • large spatulas, carefully transfer meat loaf to a serving platter.
  • Yield: 8 servings.
Nutritional Facts: One serving equals 299 calories, 13 g fat (5 g saturated fat), 69 mg cholesterol, 442 mg sodium, 17 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch,

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Tomato Meat Loaf (continued)

Nutritional Facts: 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.